Tracey's New England Fisherman's Chowder

By TrayH

This chowder is a favorite and always requested by family & friends. Hearty & full of flavor, this is sure to become one of your favorites too. As with all chowders, this is great on day one but even better on day two. Enjoy! I almost always double this recipe and it's still gone in no time.

Ingredients

• 4 oz. Butter
• 8 oz. Salt Pork or Bacon (finely diced)
• 1 Large Onion (finely diced)
• 2 stalks celery (finely diced)
• 4 Large Potatoes (cubed and cooked)
• 2 cups half & half
• 2 cans Evap. Milk
• 2 cups Fish Stock
• 2 Tbl Sea Salt
• 1 Tsp Black Pepper
• 2 pounds seafood (ie. 1 pound haddock, 1/2 pound shrimp, 1/2 pound lobster meat. Your choice of seafood as long as the total equals 2 pounds)

Preparation

Step 1

* Preheat 8 quart soup pot on med high heat with butter. Once butter is melted, add pork or bacon and cook until all of it is dark brown (about 5 minutes).

* Add onions & celery and cook until onions are clear.

* Add all raw seafood (ie. haddock, shrimp) and cook 3 minutes, add cooked seafood (ie. lobster), season with salt and pepper and cook 2 more minutes.

* Add fish stock and bring to boil. Add potatoes, evaporated milk and half & half. Slowly bring chowder to a LOW SIMMER being careful NOT TO BOIL. Gently simmer for 30 minutes.

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Note: Be sure to use the evaporated milk and do NOT substitute it for regular milk. The evaporated milk is what helps to give this chowder an amazing richness and depth of flavor.

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If you can't find fish stock you can use chicken stock with excellent results... just add a bottle of clam juice.


If you would like to thicken it a bit more, make a roux with equal parts butter & flour... once smooth, whisk in some stock until smooth. Add back into chowder, mixing well and allow to thicken.